Italian Vegetable Stew

Name: Italian Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 8 servings Freshly ground black pepper; 794 grams whole peeled tomatoes, drained; 1 kilograms cannellini (white kidney) beans, rinsed; 2 mediums carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 1 bunch collard greens, center ribs and stems removed; 4 garlic cloves, chopped; 8 servings Kosher salt; 1 leek, white and pale-green parts only, chopped; 1 sprig marjoram or oregano; 118 milliliters olive oil, divided, plus more for serving; 8 servings Shaved Parmesan (for serving); 1 teaspoons crushed red pepper flakes; 710 milliliters 1/2 1-pound loaf sourdough bread, torn into 2 pieces (about; 4 sprigs thyme; 2 liters low-sodium vegetable broth; 1 bunch Tuscan or other kale, center ribs and stems removed

Italian Vegetable Stew might be just the Mediterranean recipe you are searching for. One serving contains 519 calories, 26g of protein, and 22g of fat. This recipe serves 8. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Scatter bread on a rimmed baking sheet in asingle layer.

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Bread

Equipment you will use

Baking Sheet

Let stand at room temperatureto slightly dry out, about 2 hours.

Working in batches, cook collards andkale separately in a large pot of boilingsalted water until slightly softened, about3 minutes per batch. Rinse to cool. Squeezeout excess water; roughly chop. Set aside.

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Collard Greens

Water

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Pot

Heat 1/4 cup oil in a large heavy pot overmedium heat.

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Cooking Oil

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Pot

Add carrots, celery, and leek;stir often until softened, 8-10 minutes.

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Carrot

Celery

Leek

Add garlic and red pepper flakes. Cook,stirring until fragrant, about 1 minute.

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Red Pepper Flakes

Garlic

Addtomatoes, crushing with your hands as youadd them. Cook, stirring frequently, untilliquid is evaporated and tomatoes begin tostick to the bottom of the pot, 10-15 minutes.

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Tomato

Equipment you will use

Pot

Add broth, beans, thyme, marjoram, bayleaf, and reserved greens; season with saltand pepper. Bring to a boil, reduce heat, andsimmer until flavors meld and soup thickensslightly, 40-50 minutes. DO AHEAD: Soupcan be made 2 days ahead.

Ingredients you will need

Marjoram